Crispy potato bhajiyas-Thin slices of potato, seasoned with an array of spices in a chickpea flour(besan)flour coating.Delicately spiced with ginger and chillies and deep fried to a golden brown coliur.Crispy and scrumptious, simply devine served with chutneys.
Ingredients:
3 medium potatoes
1 tablespoon ginger garlic paste
½ tablespoon fresh green finely chopped chillies
2 tablespoons fresh chopped coriander
1 teaspoon salt
1 teaspoon turmeric
½ teaspoon ajwain seeds
½ teaspoon chilli powder
2 tablespoons besan
1 tablespoon ginger garlic paste
½ tablespoon fresh green finely chopped chillies
2 tablespoons fresh chopped coriander
1 teaspoon salt
1 teaspoon turmeric
½ teaspoon ajwain seeds
½ teaspoon chilli powder
2 tablespoons besan
1 tablespoon rice flour
1 tablespoon corn flour
Oil for frying
Method:
1. In a bowl add the besan, riceflour ,corn flour ,salt, turmeric , ajwain seeds and chilli powder .Mix thoroughly and keep aside.(seasoned flour)
2. Peel the potato and slice thinly into rounds, wash drain and keep aside.
3. In a large basin place the potatoes slices and add the fresh ginger garlic paste, chopped chillies and the coriander. Mix thoroughly.
4. Place the oil to heat.
5. Sprinkle the dry masala made in step 1 over the potatoes and toss the potatoes to coat with the seasoned flour.
6. Sprinkle 1 -2 teaspoons water over the mixture to enable the seasoned flour to stick to the potatoes. Mix thoroughly making sure all slices are coated with the seasoned flour.
7. Deep fry the potato slices in small batches till golden brown and crispy.
8. Drain on kitchen paper and serve with amli (tamarind)chutney and green coriander chutney.
Oil for frying
Method:
1. In a bowl add the besan, riceflour ,corn flour ,salt, turmeric , ajwain seeds and chilli powder .Mix thoroughly and keep aside.(seasoned flour)
2. Peel the potato and slice thinly into rounds, wash drain and keep aside.
3. In a large basin place the potatoes slices and add the fresh ginger garlic paste, chopped chillies and the coriander. Mix thoroughly.
4. Place the oil to heat.
5. Sprinkle the dry masala made in step 1 over the potatoes and toss the potatoes to coat with the seasoned flour.
6. Sprinkle 1 -2 teaspoons water over the mixture to enable the seasoned flour to stick to the potatoes. Mix thoroughly making sure all slices are coated with the seasoned flour.
7. Deep fry the potato slices in small batches till golden brown and crispy.
8. Drain on kitchen paper and serve with amli (tamarind)chutney and green coriander chutney.
Perfect except green chilies, aur iske saath Pepsi ya phir garma garam chai ho to mazaa aa jaaye.
ReplyDelete@Krrish you can omit the green chillies if you prefer.
ReplyDeleteI can never get my bhajias to taste 'just so' - I'll try this recipe, thank you :)
ReplyDeleteJust the other day I and Raj were talking about crispy Bhajiya:) We would never get bored of these crispy bHjaiya.
ReplyDelete